Category: Vegetables
Rating: 3.60
Servings: 4


1 lb fresh spinach leaves
1 teaspoon salt
16 oz plain yogurt
1/2 teaspoon fresh ground black pepper
1 green chilli pepper fresh, hot
1/2 teaspoon cayenne pepper

Directions: How to Cook Spinach Raita - Palak Raita

Rinse the spinach and cook very quickly in a saucepan until wilted, with just the moisture remaining on the leaves and a little salt. Immediately plunge the spinach into cold water to preserve the bright green color. Drain well, then chop finely and stir in the yogurt, black pepper and seeded chilli cut into very fine rings. Turn into a serving bowl and, just before serving, sprinkle with the cayenne pepper. from Favorite Indian Food by Diane Seed

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Fried Okra With Onions
Stuffed Okra 2
Corn-On-The-Cob In A Spicy Gravy (Masala Makai)
Spicy Baby Vegetables
Kobi-Batata Shaak

Recent comments and reviews for this recipe:

No comments, so be the first!

Add your comment:

What is 17 minus four?
Your Comment (no html):